When cucumber met avocado... And then both met my stomach.

South Carolina summers are notorious for being hotter than the devil's armpit. This summer, however, is quite possibly one of the hottest I've ever experienced in my 22 years living in this state. The scorching temperatures and 2000% humidity outside create quite the conundrum when I'm deciding what to fix for lunch or a midday snack. Instead of eating something warm and adding to my internal thermostat's misery, I like to opt for a cold and refreshing treat that's loaded with flavor and lacking in fat. Enter cucumber and avocado salad:

My inspiration for this recipe came from the June issue of bon appetit. My initial attempt was done at my parents' house, so I tweaked it a bit to work with the ingredients I had on hand. I must say, it was delicious, and green and all things good. The key to this recipe is maceration, which involves bringing out the natural juices of fruits and veggies (think strawberries sprinkled with sugar, which leads to that yummy red syrup). You could certainly spoon this salad over a piece of grilled chicken, or stuff it in some pita bread with hummus for a vegetarian treat. I hope this helps to cool off even the hottest of summer days!

Happy healthy eating,

-E